tag:blogger.com,1999:blog-13695947.post8333240700121553913..comments2016-12-07T10:23:29.040+02:00Comments on NAMI-NAMI: a food blog: K is guest-blogging about Heston Blumenthal's perfect ice creamPillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-13695947.post-60683930215641871292013-08-08T08:48:02.711+03:002013-08-08T08:48:02.711+03:00Anon. - according to the UK Dairy Council info she...Anon. - according to the UK Dairy Council info sheet, Jersey &amp; Guernsey milk has just over 5% fat. Pillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-12964776939673943502012-03-22T04:55:53.346+02:002012-03-22T04:55:53.346+02:00WTF? Hey it&#39;s not 5.2 percent like you said, H...WTF? Hey it&#39;s not 5.2 percent like you said, Heston said he chose Jersey cows because their milk has 25 percent more butterfat than milk than most other breedsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-27815173464235770702007-08-10T10:05:00.001+03:002007-08-10T10:05:00.001+03:00Anh - yes, it was pretty good even without dry ice...Anh - yes, it was pretty good even without dry ice<BR/><BR/>Alanna - there is a truth in what you say. I tend to lose interest in food when I have prepared and tasted it. Friends are for eating it up :-) However, I love to eat what Pille prepares.<BR/><BR/>K & S, Dagmar - thanks for commenting<BR/><BR/>DavidL - I wonder if the use of invert sugars /corn syrup was initially meant for reducing production costs while keeping the texture... <BR/><BR/>Roxy - there is a simple reason for avoiding dry ice: my limited time budget during working hours. You cannot get dry ice during the weekends or after the work, at least in Tallinn. <BR/><BR/>Jeanne - I guess Jersey cows are aware of their outstanding position in the cow-world and this is why their glance is so noble and understanding :-) <BR/><BR/>Shaun - McGee's book was Pille's present to me and I find myself consulting the book quite often. It is kind of a myth-buster for cooking and cooking myths are still common. Yes, I would add vanilla extract next time. Milk & vanilla is a proven match. As the taste of original ice cream is so pure and subtle, I guess the right balance will be important.K of Nami-namihttp://nami-nami.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-12915222263037859502007-08-09T23:37:00.000+03:002007-08-09T23:37:00.000+03:00K - The texture for this ice cream does indeed loo...K - The texture for this ice cream does indeed look perfectly creamy, which is all one wants in an ice cream. I'm glad you did without the dry ice, only so someone like me could envision following this recipe. It is handly to have your equation to work out the ideal fat content required and how essential it is to fall between the percentages specified. Harold McGee makes science so approachable, at least to one of a less than scientific mind, like myself. Now that you've made it, do you wish you had added the vanilla extract, or is this recipe really the one for the perfect vanilla ice cream?Shaunhttp://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-81385127090310193942007-08-09T17:17:00.000+03:002007-08-09T17:17:00.000+03:00Great post, K! And so definitely written by a boy...Great post, K! And so definitely written by a boy ;-) Ice cream sounds ridiculously simple once you take out the dry ice. And aren't those Jersey cows and their staring something else? I love them and I have to say their milk makes great cream for Jersey fudge!Jeannehttp://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-54652100601991796292007-08-08T11:09:00.000+03:002007-08-08T11:09:00.000+03:00K, I'm surprised you hold back on the dry ice ! Wh...K, I'm surprised you hold back on the dry ice ! What happened to a boy's love of dangerous pursuits and complicated procedures !?Roxynoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-4167557501533821262007-08-07T20:48:00.000+03:002007-08-07T20:48:00.000+03:00Great post K, I enjoyed reading it! :-)Great post K, I enjoyed reading it! :-)Dagmar - A Cat in the Kitchenhttp://www.blogger.com/profile/00305344272806016411noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-48913646338908159072007-08-07T20:34:00.000+03:002007-08-07T20:34:00.000+03:00Hi Pille: Yes, if you use invert sugars, like gluc...Hi Pille: Yes, if you use invert sugars, like glucose, you can cut back on the f-a-t, since it makes the ice cream smoother. (Glucose is hard to get in the US so people often use corn syrup, which is a questionable product in some people's minds.) And some people find the taste objectionable.<BR/><BR/>Glad you have an ice cream maker so you can play around. And yes, I would've added that vanilla extract !DavidLhttp://www.blogger.com/profile/14733814682711046018noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-10879502634772613482007-08-07T17:05:00.000+03:002007-08-07T17:05:00.000+03:00this post was fun to read! thanks :)this post was fun to read! thanks :)K & Shttp://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-24076769050661658162007-08-07T12:34:00.000+03:002007-08-07T12:34:00.000+03:00Surely, this is something entirely new: when befor...Surely, this is something entirely new: when before has a food blog's post included the words, um, what were they? <EM>particle physics</EM>? I also can't help but notice that it's 'all about the making', what about the eating? You scientist sorts, you. :- )Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-8856940616320587162007-08-07T11:13:00.000+03:002007-08-07T11:13:00.000+03:00Pille, how funny! I just watched Heston Blumentha...Pille, how funny! I just watched Heston Blumenthal made this ice cream during his show lately. Glad you tried it out, and it worked! It rocked!Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.com